Combine mayo, chives, lemon juice, lemon peel, mustard, salt, and pepper in a salad bowl. Add eggs and potatoes and toss to coat. Arrange spinach leaves on plates and top with egg/pototo mixture. Top with cherry tomato halves and homemade croutons.

To make homemade croutons:

Place 1 Tbl. butter and 1 Tbl. Olive oil into a saute pan. Place on medium heat. While the butter is melting, cut bread (use any leftover bread you have - even hotdog buns will do) into large cubes. I usually cut up about 1 or 1 1/2 cups of cubes. Toss the bread cubes into the pan with the butter and EVOO, sprinkle with 1/4 tsp. garlic powder. Stir cubes around until they are covered with butter and EVOO and start to brown. The longer you cook them, the more toasted they will get - just don't let them burn. This only takes about 2 minutes. These croutons are toasted on the outside and tender on the inside - just the way I like them.